Ham Cheddar Chowder {Gluten-free}

Total Time
Yields 8

This soup freezes well and reheats well on the stove. I like to make a double batch and freeze half for another night a few weeks later. You may prefer adding additional milk when reheating the leftovers to thin the soup out a bit.


  • 1 3/4 cups water
  • 2 cups peeled, cubed Butter Gold or Yukon Gold potatoes (cubes about 1/2" to 3/4")
  • 1/2 cup sliced carrots (I buy shredded carrots and chop those in thirds)
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 3/4 tsp. garlic salt
  • 1/2 tsp. pepper
  • 1/4 cup butter
  • 1/4 cup cornstarch
  • 2 cups milk
  • 2 cups (8 oz.) sharp cheddar cheese (cubed or shredded)
  • 2 cups frozen or fresh corn
  • 1 1/2 or 2 cups cubed ham (fully cooked)


  1. In a large pot, bring water, potatoes, carrots, and garlic to a boil. Stir in salt, garlic salt, and pepper.
  2. Reduce heat, cover, and simmer for 8-10 minutes or until potatoes and carrots are tender. Add the ham cubes and frozen corn. Reduce heat to lowest setting.
  3. Meanwhile, in a medium saucepan, melt the butter, then whisk in the cornstarch.
  4. Add the milk to the butter/cornstarch mixture and whisk together.
  5. Cook and stir until thickened and bubbly.
  6. Add cheddar cheese cubes or shreds and stir until melted.
  7. Pour creamy contents of medium saucepan into the large pot of ham and vegetables. Heat through over medium heat, stirring occasionally, until read to serve. Taste a little to see if you would prefer additional seasonings.


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